Cooking Up Success at the Houston Livestock Show and Rodeo
Bre Via shares her experience with the Holy Cow Cookers at one of the world's most prestigious BBQ events.
Bre Via, who leads the Smoke 'n Magic competition BBQ team, writes this week's guest article. With a mission to make the smoke and magic of BBQ approachable for everyone, Smoke 'n Magic is known for its family-made, competition-tested sauces and rubs. Whether on the competition stage or in the backyard, Bre and her team bring a touch of magic to every BBQ experience. If you want to write for The Smoke Sheet, please get in touch.
The Houston Livestock Show and Rodeo World’s Championship Bar-B-Que Contest, a cornerstone of Houston’s annual rodeo festivities, has a rich history dating back to 1974. What began as a modest gathering of local cooks and barbecue enthusiasts has since grown into one of the largest and most prestigious cookoff events in the world. The event draws both amateur and professional teams to compete in categories such as brisket, chicken, ribs, and specialty meats.
Over the years, it has become an integral part of the Houston Livestock Show and Rodeo, attracting thousands of attendees who come to enjoy not only the delicious food but also the lively music and exhilarating rodeo action. The cookoff’s emphasis on community, competition, and charity has helped raise millions of dollars for scholarships, educational programs, and youth development throughout the Houston area.
During my high school years in Houston, the Houston Livestock Show and Rodeo Cookoff was always the talk of the town. Each year, I took on various odd jobs at the Astrodome to immerse myself in the excitement of the event. I have countless fond memories of attending the cookoff as a teenager—marveling at the elaborate tent setups and the large crowds that gathered each night. It was an unforgettable experience. This year, Brad and I were fortunate to be invited by Randy Pauly of Holy Cow Cookers to join his team as they celebrated their 30th year of cooking in the HLSR.
Participating in this competition has long been a goal of mine, and it truly feels like a bucket-list achievement. We arrived on Wednesday just in time for the Pitmaster Lunch, an annual tradition where the Holy Cow tent serves lunch to all pitmasters and their crews. The event is open to everyone, providing a wonderful opportunity to mingle and enjoy great food. That evening, the Holy Cow Cookers team hosted a Family Dinner for their members and their families.
The Holy Cow tent is unlike any other at the event. Inside, there are not one, but two bars. Little Woodrow’s, the oldest bar in Houston, is represented at the front entrance, while a massive bar occupies the center of the tent. Entry to this tent is highly sought after, known for its exceptional hospitality and vibrant atmosphere. Each evening, the Holy Cow Cookers serve a hearty dinner of brisket, ribs, chicken, sausage, green beans, and baked beans to anyone inside.
Along the tent’s perimeter, there’s a pizzeria offering fresh, hot pizza slices and a bakery serving warm cookies—chocolate chip, oatmeal, and M&M varieties—because no cold cookies are allowed! At the back of the tent, a stage hosts a live band, filling the air with music throughout the night. A popcorn machine stands next to the stage and dance floor area, and on the other side, you'll find a nacho bar, an ice cream bar, and a coffee bar. Everything you could possibly want is available, and remarkably, everything inside the tent is free. The festivities continue through Thursday and Friday, showcasing the team’s commitment to hospitality and kindness. Their belief in taking care of others and paying it forward is truly evident.
Now, to discuss the cookoff itself. The Holy Cow Cookers are led by Randy Pauly, who took over from his mother, Ms. BellaRae Pauly, affectionately known as "Mama Cow." If you need anything while at the rodeo, Mama Cow is the person to ask—she’ll make sure you get it. BellaRae and her family have long been active members of various committees at the Houston Livestock Show and Rodeo, making them an integral part of its rich history.
Friday afternoon featured two turn-in categories: Dutch Oven Dessert and Anything Goes. Ms. Gail prepared a delicious Dutch Oven Cheesecake, while Mr. Fred Robles of Rio Valley Meat BBQ cooked up a fantastic surf ‘n turf, featuring bacon-wrapped shrimp and steak.
The HLSR Cookoff is unique in that it is not sanctioned by a specific BBQ body but follows rules exclusive to Houston. For example, all meats must be tagged in front of an assigned representative. This year, the rule was adjusted to allow meat tagging two days in advance instead of just one, giving pitmasters more time to marinate and inject their meats. The categories for the meat contest are chicken, pork ribs, and beef brisket. Each entry must consist of:
½ of a whole chicken with skin on,
9 full spare, St. Louis-style, or baby back pork ribs,
10 full or partial slices of beef brisket (note: burnt ends are not allowed).
Each team is permitted to tag 2 half chickens or 2 spatchcocked chickens, 2 racks of ribs, and 2 briskets. The tags must remain on the meat throughout the cooking process, and a 15-minute window on Saturday is provided for the representative to verify the tags when slicing and boxing the meat. The boxes used for turn-ins at Houston are significantly smaller than standard boxes, making the task of fitting 9 ribs and 10 slices of brisket quite the challenge! Once the meats are boxed, the representative seals the box with tape, and off it goes to the turn-in table in hopes of impressing the BBQ judges.
Entries are scored by five judges based on the following criteria:
Sight/Texture (1–5 points),
Smell (1–10 points),
Tenderness (1–15 points),
Taste (1–20 points).
After the turn-ins, the waiting game begins to see which teams will make it to the finals. The top 10 teams in each category are announced with a loud horn, banners, and plenty of cheering. At that point, teams only know they've made it to the top 10, but the anticipation of how they’ll place is palpable.
The Holy Cow Cookers were thrilled to hear that they had made it to the finals in the Brisket category, and after a quick dash to the Awards ceremony, they learned they had taken 2nd place out of 248 teams! It was an unforgettable experience, one that I will always cherish. The entire Houston Cookoff, and especially the hospitality of the Holy Cow Cookers, made this event a truly magical experience.
Bre Via
Smoke ‘n Magic BBQ Team
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